Cookies and Cream (oreo) Cake

1 cake
2 hr 10 min

This is probably one of my favourite cakes that I have made. It's a vanilla genoise sponge cake with layers of whipped cream infused with crushed oreos, topped with a dark chocolate ganache drip.


A genoise cake rises by using the air incorporated into your egg whites while you are beating them, and results in a light and fluffy sponge cake.


This cake is not too sweet, with the crushed oreos adding some texture. The dark chocolate ganache drip gives an aesthetic contrast and deepens the flavour of the cake too. It is great as a celebration cake and lots of fun to make. This is a recipe for a 5 inch cake and easily serves 8.

Cookies and Cream (oreo) Cake
Recipe details
  • 1  cake
  • Prep time: 90 Minutes Cook time: 40 Minutes Total time: 2 hr 10 min
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Ingredients
For the genoise sponge
  • 3 eggs (separated into whites and yolks)
  • 90g (1/2 cup) granulated sugar
  • 90g (3/4 cup) cake flour
  • 1g salt
  • 20g vegetable oil
  • 30ml milk
  • 1 tsp vanilla extract
For the oreo cream
  • 300ml heavy whipping cream
  • 40g (1/3 cup) powdered sugar
  • 1/2 cup oreo crumbs
For the chocolate ganache drip
  • 50g (1/2 cup) dark chocolate drips
  • 50ml heavy cream
  • black food gel (optional for a darker colour)
Instructions
For the sponge
Preheat the oven to 150C (fan assisted). Line the base and sides of a 5” cake tin with parchment paper.
Beat egg whites at high speed using an electric mixer or stand mixer. Gradually add in the sugar, one third at a time. Once all the sugar has been added, reduce to low-speed until soft peaks form.
Add egg yolks and whisk by hand until combined.
Sift half of the cake flour and salt into the batter and whisk in. Once incorporated, add the remaining dry ingredients and whisk until just combined.
Mix the milk and oil (warmed for 20 seconds) then pour into batter. Use a silicone spatula to combine. Fold slowly and gently. Always check the bottom of the bowl to ensure everything is mixed.
Add vanilla extract and fold gently.
Pour into cake tin from 20cm above the tin. Tap the cake tin on the counter several times. Use a chopstick to remove bubbles. Tap a few more times.
Bake for 40 minutes at 150C. Remove from oven and allow to cool fully
For the oreo cream
Using an electric mixer, whip the cream with powdered sugar until it reaches firm peaks. Add in the crushed oreos and fold until combined.
To assemble
Cut the sponge cake into 3 or 4 layers. Place the first layer on your cake board and cover with oreo cream. Optional but delicious is chopping up an oreo cookie and sprinkling it between the layers for some more texture and flavour. Repeat with all layers then cover the cake with a thin layer of cream and smooth out, this is the crumb coat. Place in the fridge for about 30 minutes.
Apply another layer of cream to entire outside of cake and smooth with cake scraper. Return to fridge for another 30 minutes.
Prepare your chocolate drip. Add chocolate chips and cream into a bowl and microwave for about 30 seconds. The mixture will be warm but the chocolate chips won’t have fully melted until you mix it together with a spatula for a while. Add the black food gel until desired colour is reached. The drip should be able to flow off the spatula but not too quickly.
Using a piping bag with a small hole cut at the end, apply the drip to the cake by applying slow and even pressure to the piping bag.
Finish by decorating with some cream swirls and oreo cookies
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